A few months ago, I wrote about my success at making soft and fluffy scones. At first, I thought their texture was because of the yogurt. Turns out, it’s because of the flour.
I have tried many variations of this recipe and the only scone that stays soft and moist is made with a mix of unbleached white flour and cake flour. I’ve had tasty success with whole wheat pastry flour, but the texture just isn’t the same. I’m posting the white flour version, but I encourage you to try different, healthier flours to see what you like best.
I’ve also tried different kinds of plain yogurt and found that a drippy consistency is best. Regular store-bought and homemade yogurt* work fine as is. I recommend thinning Greek yogurt with milk to get the right consistency.
This recipe is loosely based on the one found in Alice Water’s The Art of Simple Food. I almost always make them with lemon and cranberries. Try substituting orange for the lemon and play around with the dried fruit.
Lemon Cranberry Yogurt Drop Scones
Preheat oven to 400 degrees.
1 cup unbleached white flour
1 cup cake flour
2 1/2 t baking powder
1/2 t salt
1/4 c sugar
1/2 c chopped dried cranberries
grated zest from one small lemon
1 1/3 c yogurt or yogurt/milk mixture
juice from one small lemon (about 4 T)
Mix until the dough just starts to come together.
Drop 12 heaping spoonfuls on a baking sheet lined with parchment paper.
Bake for 15-17 minutes.
*I make my yogurt with 2% milk. I promise you won’t miss the butter or cream in this healthy treat. Enjoy!